French Onion Soup (serves 4)

Ingredients:
- 2 cups red onion sliced
- 2 cups sweet onions sliced
- 2 cloves garlic minced
- 42 oz. beef broth (4 10.5 oz. cans)
- 2 tbsp olive oil
- 1/4 cup salted butter
- 1 tbsp Hank Sauce Honey Habanero
- 4 fresh thyme sprigs
- 4 fresh sage leaves chopped
- 1/4 cup cream of sherry
- 24 croutons
- 4 slices provolone cheese
- 4 slices fontina cheese
- 1 tbsp Hank Rub
- salt and pepper to taste
Preparation:
- Add butter and olive oil to a medium size pot on medium heat
- once butter is melted add red onions, sweet onions and garlic
- stir frequently until onions are translucent but not brown
- Add a 1/4 cup cream of sherry and turn on high heat to burn off alcohol
- Add 42 oz. beef broth, honey habanero, thyme, sage, salt and pepper and simmer for 25
minutes
- Ladle out soup into 4 crocs or oven safe bowls
- Place 6 croutons in each croc
- Top each croc with 1 slice provolone cheese and 1 slice fontina cheese on each
- Sprinkle Hank Rub on top of cheese
- Place crocs on a baking sheet and Broil until cheese is melted and lightly browned